Title : OGGI BACALA
50 recipes with fish from the North
Maker of product: Giuseppe Lo Russo
n° pages: 64
Recollecting all those lean days imposed by religious practise and the need for a low-cost food for the poorer classes that motivated its diffusion in past centuries, the book immediately distinguishes between salt cod and stockfish which, though both cod or hake, are conserved differently and obviously result in different culinary preparations. In line with his view that nothing remains to be invented in the kitchen, the author proposes a series of precious recipes from cookbooks of antiquity, the typical traditional recipes of the regions of Italy, as well as a few suggestions from modern chefs. A healthy food product with a very low fat content and rich in calcium, phosphorus and vitamins, salt cod or stockfish can be prepared and served as antipasto, in first courses, as main course, in sweet and sour, fried or roasted. There’s something for every palate and every pocket!